The Ducks Guts' Profile

From: Melbourne, Vic Australia

Joined: March 26th, 2010

About me: Just in case my mother finds this website, I don't buy all my cookbooks new. A lot are second hand from garage sales and op shops. One of my favorites is a 1960's high school cookbook from Malaysia bought from a garage sale. I use to love the Time-Life Good Cook series and the Food of the World series, but I haven't had a lot of success cooking out of them. They are wonderful to read tho', so they are still in the bookshelves, and not relegated to storage.

Favorite cookbook: Thai Food by David Thompson

Lentil Soup from A Month in Marrakesh

A good plain soup which made a large potful. I made it with water, not stock, and it still worked, which is always a good sign. read more >

recipe reviews (154)
book reviews (14)
useful review votes (56)

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The Ducks Guts' Reviews

10 recipe(s) reviewed. Showing 1 to 10Sort by: Title | Date | Rating

Ken Hom's Chinese Kitchen: With a Consumer's Guide to Essential Ingredients

By Ken Hom
Anova Books - 1996

Very good family dish. Easy, and as Ken Hom writes, you can substitute your own favorite ingredients.

useful (0)  

Nice, but not worth the effort. It's a good dish to make once, just for the history, but I haven't made it again.

useful (0)  

Delicious. A family favorite, always requested. I soak the lily-buds , wood ears and black mushrooms (Shiitake), especially the last, before cutting up and use the Shiitake soaking water with a chicken stock cube instead of Chicken Stock. Reheats very well for dinner parties.

useful (4)  

Nice light meal if you add a couple of packets of soba noodles into the soup. I don't cook them seperately. Bok choy works fine if you don't have any nappa cabbage.

useful (0)  

A good dish. Works fine without the meat and with other vegetables.

useful (0)  

Very good and easy to make. I use Carnation Evaporated Milk instead of the coconut milk, but that is just a family tradition from the in-laws.

useful (0)  

Winter fare. Very good, but I only put a litre of water in at the most. Works well with gravy/stewing beef if you don't feel like oxtail.

useful (0)  

Good, but I think the recipe from Wei-Chuan's "Chinese Cuisine" is better. Even that one, I have modified using a packet of "Soy Chicken Mix" from the Chinese shop and weighing the various spices / herbs in it. Some of them were a bit tricky to identify.
However, this is a good recipe and easy to make.

useful (0)  

Fabulous way of cooking chicken in hot weather. Easy and the chicken is always moist and tender. Cook it in the cooler part of the day and leave in the fridge for a meal that night when it is too hot to cook and you don't want to heat the house up any further.
The Cantonese-Style Dipping Sauce on page 131 is the favorite to go with it, but I usually do a couple of others as well, Thai or European. I have served it with home-made mayonnaise, but that was a little bland.
This recipe (or method, really, I suppose) is sometimes known as Velvet Chicken.

useful (0)  

OK, but not brilliant.

useful (0)